I am a big fan of fusion food and this Thandai Mousse is one such amazing dessert which works so well for Holi!
I know, I know I am going a tad overboard with all the Holi recipes but then I am known to be like that, impulsive and going all the way when I start something, besides I made this Thandai Mousse for a Holi potluck and it was too good not to be shared with you folks. Remember I told you the party is in the weekend!
So this weekend for the Holi bash make this as dessert and the compliments will be all yours to take 🙂
One of the things I love about growing up in the North was the Holi celebrations! There was so much fun and food attached to Holi! The stories which I grew up hearing about how Holi denotes the start of spring and is celebrated in honor of Krishna and his divine love. The story of Holika who tried to burn Prahalad (one of Vishnu’s devotees) and got burnt herself! There are so many stories attached to Holi and each one of them is super interesting 🙂 But honestly, for me Holi is the fun times with friends and family. I love the idea of getting together with friends and family and having something awesome to eat and drink and play with colours! This is one festival which is associated with the concept of forgive and forget and I really like that about it! New beginnings are always welcome, aren’t they?
Thandai is closely associated with Bhang, which is supposed to be intoxicating. Apparently, it is offered to Lord Shiva who really likes his Bhang 🙂 Its amazing how our festivals take the weather into account! Like Thandai is a coolant which is drunk when the weather has started to get hot and people are tired after playing with colours all day! Amazing, isn’t it?
Oh! did I mention I also have put up the recipe of Thandai on the blog?
- 125 gms chocolate White
- 50 ml coconut milk
- 1/2 cup whipping cream
- 1/4 cup Baileys (optional but strongly recomended)
- 2 tbsp thandai powder
For the garnish
- 1 tbsp Pista flakes
- 1 tsp almond flakes
- 2 tsps rose petals Dry
- In a double boiler or a microwave, melt together chopped white chocolate and coconut milk. Mix the Thandai powder or paste, Baileys if using in it and set aside for cooling
- In a bowl of your stand mixer, whip the cream to soft peaks. I use both normal Amul cream or Amul whipping cream for this. The trick is to chill the cream enough and then cut the pack horizontally to drain all the liquid from it. You can buy some of the international whipping creams available at Natures Basket as well.
- Not gently fold the cream and chocolate mixture together.
- To assemble pour some of the mixture in the margarita glass till the glass is half full (use a piping cone if you are not confident on pouring with spoon). Place 2 small gulab jamuns cut in half and top up with some more mousse. Put one gulab jamun in the middle and then garnish with nuts and dry rose petals. Repeat for all 4-5 glasses. Chill for 3 hours before serving.